My wife hates fish but she loved tonight's dinner

Before launching into my post, let me give credit where credit is due. The following was inspired by the New York Times recipes Roasted Hake With Sweet Peppers and Asparagus with Anchovies and Capers. Now, to my post:

Saturday evening dinner was fun to make and fun to eat. I've been playing in the kitchen with cod for the past month or more. I'm getting feel for cooking this fish. I feel comfortable putting cod on my dinner menu.

From recent past experience, I know I like sweet red peppers  and Kalamata olives served with hot, flaky cod. And I know my wife likes this, as well.

What I didn't know was whether or not my wife and I would like asparagus with capers and anchovies. But the description had a nice ring and I knew the green of the veggie would look great on the plate next to the bright red of the pepper.

I made my rice first. This is quick and easy. Boil 7.5 ounces of water, add 4 ounces of brown rice and let sit over very low heat for fifteen minutes. When all water is gone and the rice is nice and fluffy, leave the pot covered and simply set aside. The hot pot will help the rice retain heat.

• 7.5 ounces of water
• 4 ounces of brown rice (I used a mix composed of a number of varieties of brown rice.)

Next, I made the achovy/caper mix. It should sit for 15 or 30 minutes or even longer before being served. The wait time mellows the flavours.

I finely chopped:

• 1 garlic clove
• 2 small anchovy fillets
• 1 teaspoon of capers, rinsed

. . . and blended all together into a paste using a mortar and pestle. Finely chopping the three ingredients made the blending go faster.

Next, over medium heat, I heated about a tablespoon of olive oil. This might have been a little generous but I like olive oil. You can use a little less, if you like. Then, I added about a tablespoon of finely chopped red onion and cooked it until tender. It should be translucent but not browned. I combined the cooked onion with the anchovy/caper paste and blended in two teaspoons of fresh squeeze lemon juice. A sprinkle of salt and a grind or two of pepper and I set the paste aside to mellow. Here is a list of the ingredients just mentioned:

• 1 tablespoon olive oil
• 1 tablespoon of finely chopped red onion
• 2 teaspoons of fresh squeezed lemon juice

It is now time to turn our attention to the cod. I had two, inch-thick-plus pieces of cod weighing about 165 grams. Enough for two servings. I patted the cod dry. Then I finely chopped 2 teaspoons of fresh thyme leaves and sprinkled this over both sides of the cod. I also lightly salted and peppered the fish at this time. With the seasoning of the fish complete, I set the cod aside.

I had half a sweet, red pepper in the fridge. I chopped this into long strips and placed these in a medium sized pan to fry with a little olive oil. I thought I my dinner could use more red pepper and so I opened a jar of grilled, red peppers, removed two large pieces, chopped these into long strips and dropped them into the skillet with the fresh, red peppers. Next, I added about an eighth of a cup of diced red onion to the frying mixture.

With the onion translucent and the red peppers softening, I cleared a circular spot in the middle of the fry pan and added a little olive oil -- maybe a tablespoon. I placed the fish in the opening, pushed the red peppers up against the fish and covered all to cook over medium heat for four minutes.

While the fish cooked, I combined 1 teaspoon of sherry vinegar, a finely diced clove of garlic and a pinch of salt. I whisked in two teaspoons of olive oil and about four ounces of chopped Italian parsley.

At this point, it was time to flip the fish. To prevent the cod from sticking, I splashed a little olive oil onto the pan before returning the fish to the skillet. I sprinkled 2 tablespoons of chopped Kalamata olives onto both pieces of fish. Just to be clear, that's one generous tablespoon for each piece. I covered the skillet again and in four minutes this would be ready to serve.

I microwaved my eight stalks of asparagus for a minute and then tossed the vegetable into a fry pan to finish cooking. As  the asparagus cooked, I tossed it with the caper/anchovy paste.

Time to serve:

• Divide the warm, cooked rice in half and place half on each plate. 
• Place four stalks of asparagus on the side of each plate. If necessary roll the stalks in the paste as serving.
• Now, place a piece of olive-topped cod in the centre of each plate, right on top of the bed of rice.
• Surround the cod with the red pepper/onion mix.
• Lastly, sprinkle some of the Italian parsley mix onto the fish. Taste first to judge how generous you want to be with this. I was very generous.

Beautiful. My wife hates fish. Clearly, our cod had been well handled. It had no off flavours. The red pepper and the black olives went beautifully with the white, flaky fish. We were both surprised at how good the anchovy and caper paste was with the asparagus. Again, there was no off-putting fishy flavour. My wife tells me that when the anchovies are good, they add a pleasant depth to the flavour of the dish. Our anchovies were good.

Weight Watchers: a good source for healthy recipes

Before all my heart stuff began, I weighed a little more than 200 lbs. Today, I weigh about 165 lbs. I owe my weight loss to the encouragement of my doctors, to the support of my loving wife and to a certain extent to the inspired meal ideas provided by Weight Watchers.

I didn't join Weight Watchers; my wife did. She went on the program and I tagged along. Many of the Weight Watchers meals follow the same rules that guide my heart healthy diet. Where the two diets differ, my wife and I make a few small changes and all falls back into sync.

A person taking the Weight Watchers path to weight loss doesn't so much go on a diet as learn a new way of approaching eating. Diets are over when the weight is lost. For this reason, many folk put back the pounds they've shed as soon as they've also shed the diet. Weight Watchers teaches its adherents a new way, a better way, to eat with the accent on flavour.

We eat lots of fruits and vegetables and we minimize the meats, especially red meats. We've both learned to love the rich variety of fish available in our local stores. My doctors are very pleased with my success.

This morning my wife picked up a new Weight Watchers magazine with 35 new recipes. Tonight, we tackled the recipe featured on the cover: lemony one-pan orecchiette with sausage and broccolini. We substituted broccoli for the broccolini and one low-fat turkey sausage for the pound of spicy sausage used in the recipe.

Ingredients

1 ground meat from one large, spicy, turkey sausage
1 large onion diced
1/2 tsp salt
3 minced garlic cloves
1/8 tsp red pepper flakes
1 900ml box chicken broth
8 oz. orecchiette pasta
2 cups chopped broccoli
4 Tbsp grated Parmesan cheese
2 Tbsp fresh lemon juice
1 Tbsp lemon zest
1 cup halved grape tomatoes
1/3 cup chopped, fresh basil

• Remove the sausage meat from the skin, break up and cook in the skillet over medium heat for about eight minutes. When nicely browned, transfer to a bowl.
• Add the onion to the skillet and cook over medium heat until the onion is translucent. Add the salt while the onion is cooking. This may take five minutes
• Add the garlic and red pepper flakes and cook for another minute.
• Add the chicken broth and bring to a boil.
• Add the pasta and cook for about eight minutes, stirring frequently.
• Add broccoli and cook for another four minutes. The pasta should be al dente at the finish.
• Turn the heat down to low, add the cooked sausage, three Tbsp of Parmesan, lemon juice, and lemon zest. Sprinkle in tomatoes. Bring everything up to temperature. You may have to boost the heat briefly.
• Sprinkle on the remaining Parmesan and serve.
• A little heart healthy vegetable oil for frying the various ingredients: sausage, onion, garlic . . .

Depending on how you feel about lemon zest, you may want to cutback on the suggested Tbsp. My wife and I loved the strong hit of lemon. You might feel differently. We also like heat and we may double the amount of red pepper flakes.

Using only a small amount of spicy, turkey sausage kept the saturated fat content of this recipe quite low. But, the flavour hit is quite high. This dinner does not come across as a heart healthy or diet meal. And, that's the way it should be.

Keep an eye out for the Weight Watchers magazine. Many magazine stands carry them. You might be pleasantly surprised at the recipes inside.

Should you eat eggs? Do you feel lucky?

I wrote a blog piece under the headline: Should you eat eggs? Do you feel lucky?

If you want to know the answer, please click the above link.

I'll give you the answer as a teaser. Should you eat eggs? The answer is maybe and I'm not joking. Only you and your doctor can say for certain. Unless your doctor is my heart and stroke specialist and then the answer is a firm "No."

Now, click the link and get the whole story.

Broccoli and cauliflower soup

 
The broccoli was on sale. Two for one read the sign at Remark. I got two. And the cauliflower was on sale as well. I bought one. And then I took all home, put all in the fridge and discovered I already had both broccoli and cauliflower in the fridge.

By the time the old veggies were eaten, the new veggies were old. Oops. Hating waste, I decided to put my aging purchases to immediate use. I made broccoli and cauliflower soup.

I chopped one small onion and three garlic cloves and dropped these into a deep pot with a splash of olive oil. With the onion turning translucent and the garlic taking on a deep toasty tone, I tossed my broccoli and cauliflower into the mix. Both the broccoli and cauliflower were, of course, chopped into large chunks. When the cauliflower started to show signs of being pan roasted, I dumped 900 ml of chicken stock into the pot. Then I immediately added 500 ml of 1% milk to the mix. I placed a cover on the pot and left all to simmer.

Half an hour later all the veggies were tender. Using a handheld blender I turned my bubbling mixture into thick, smooth soup. My wife liked the result but I found it wanting. I sprinkled a little paprika and a little herbs de Provence into the pot. I made sure to taste the soup as I went as both can pack a strong punch. Too much would overpower the simple flavour undertones on which my soup was based.

At the table I added a swirl of no-fat sour cream and a sprinkle of grated Parmesan cheese. A quick pass of the pepper grinder and the soup was ready to enjoy.

I've got enough soup to last for days and the cost was minimal.

A fine vegetable peeler at a fair price

Kuhn Rikon peelers are the best.

I use my peeler everyday. But despite its constant use, it has stayed sharp. Why? Good Swiss quality combined with the fact I bought two.

But all good things come to and end. Saturday I tossed one of my Kuhn Rikon peelers. It was getting dull.

I bought my Swiss-made peeler at the suggestion of some fine cooks I know. Since buying my two, I came across a review by America's Test Kitchen. It said about the Kuhn Rikon product:

3-packs were out of stock in London, Ont. Ordered online.

It's a featherweight (3/8 of an ounce), but surprisingly sturdy, and its razor-sharp blade effortlessly skinned anything we threw at it—and at $3.50, it’s a steal. (I'm paying $15.00 for a three pack at Bed Bath and Beyond in London, Ontario. Not so much of a steal but I'm not complaining.)

Is this an ad? No. This is a review. As I blog on cooking, at times I will mention stuff I use in the kitchen and like.

If you are Canadian and feel $15 is too much for a peeler, buy one 3-pack and share the cost with a couple of friends.

Add: Bed Bath and Beyond e-mailed me to say that they did not have these peeler packs in stock in London. The pick-up they promised would be impossible. They sent me an number to call and told me to order the peelers online. There would be no charge for the shipping.

When I called, I was told that Bed Bath and Beyond was very sorry for the inconvenience, it might take as long as ten days for the peelers to arrive at my home if I decided to order them, for this reason I was being offered a thank-you-for-your-patience discount. I'm now getting three peelers for $12 plus the Ontario sales tax.

Now I think I'm getting a steal.

Go light on the butter

Some folk actually prefer the light, clean flavour of margarine to butter.

My heart doctors all agree: go light on the butter. My heart-healthy diet demands spreads like Becel or Olivina. Butter is a no-no.

It's tough convincing folk that margarine, with its long list of ingredients and additives, is superior to butter. But, trust me, it is. At least, it is if you pick the right kind.

First, look for tubs of soft, spreadable margarine. These are generally trans-fat-free. You want to stay as far away from trans fats as possible. These fats are the worst fats. Next, check the saturated fat content. Less is better. Again, soft margarine is generally preferable to hard. Lastly, make sure the margarine is "non-hydrogenated."

I have some friends who often invite my wife and me for dinner. They keep a tub of Becel in their fridge just for me. But they insist on using butter despite the fact the husband has heart problems. And his brother has had to have stents inserted to open plugged arteries. They believe my fears are overblown and direct me to newspaper articles to support their position. Don't fall into the same trap. Newspapers can be poor sources for health information.

According to a recent article in a Harvard University health publication, many studies "have suggested that the type of fat in the diet is extremely important, and that replacing trans fat and saturated fat with unsaturated plant oils can have major health benefits."

The linked article quotes Harvard nutrition expert Walter Willett: "Making healthy types of fat in the diet a priority is one of the most important things people can do about their long-term health and well-being."

If you need more convincing, check out the following:

Is Butter Really Back? (Harvard Public Health magazine)
We Repeat: Butter is Not Back. (The Nutrition Source)
Butter is not back: Limiting saturated fat still best for heart health (Harvard Chan School release)

More from the New York Times

The New York Times has a wonderful cooking section. It is so good, and I use it so often, that I subscribe to the paper as my way of saying thank you.

I grabbed the above image to tempt you to click on the link: Linguine With Lemon Sauce.

Because of my heart condition, I substituted no fat sour cream for the heavy cream and I used two tablespoons of olive oil spread, Becel, instead of butter. If I wasn't avoiding saturated fat, doctors' orders, I'd have left the recipe alone. I like the taste and texture of cream and butter adds more flavour than the spread. Still, if you want a heart healthy meal, make my changes and enjoy. My wife still gave my dinner four stars.

The dinner is deficient in vegetables. I served asparagus on the side with a squeeze of lemon. The addition of the green stalks of asparagus kicked up the visual beauty of the dinner and the squeeze of lemon tied all together. When I make this again, and I will, I will make sure to serve asparagus off to the side.